Black Bean Cakes

Recipe by: Safeway

Queso fresco is a mild white Mexican cheese. Serve the black bean cakes with additional queso fresco crumbled over the top, and roasted plantains and mango salsa on the side, if desired.

Servings: 10

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Ingredients

• 3 (15 ounce) cans black beans, rinsed and drained
• 4 Lucerne Large Eggs, separated
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup minced green onions (including green tops)
• 2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon rice vinegar
• 1 cup crumbled queso fresco or shredded Lucerne Monterey Jack Cheese
• 2 tablespoons salad oil

Directions

1. In a food processor, whirl beans until slightly chunky. Scrape into a bowl; stir in 2 egg yolks (discard remaining yolks or save for another use), flour, baking powder, salt, green onions, chilies, cumin, and vinegar.
2. In another bowl, with a mixer on high speed, beat all 4 egg whites until they form soft peaks. Fold whites into black bean mixture just until incorporated. Gently stir in queso fresco.
3. Pour 1 teaspoon oil into a 10 to 12 inch nonstick frying pan over medium high heat; when hot, drop batter in 1/4 cup portions into pan and spread into 2 inch wide cakes with a wide spatula. Cook, turning once with spatula, until cakes are browned on both sides and firm to touch in the center, about 6 minutes total. As cakes are cooked, arrange in a single layer on 12 by 15 inch baking sheets in a 200 degree oven; cover loosely with foil and keep warm up to 30 minutes. Repeat to cook remaining cakes, adding more oil to pan as necessary.

Notes:

• To protect your hands, wear gloves when seeding and mincing the chilies. The black bean batter can be made through step 2 up to 2 hours ahead; cover and chill until you're ready to cook the cakes.

Nutrition	per serving
Calories	107
Total Fat	8 g
Saturated Fat	3 g
Cholesterol	97 mg
Sodium	232 mg
Total Carbohydrates	3 g
Dietary Fiber	0 g
Protein	6 g